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<title>Bandhakopir Dalna</title>
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	<h3>Bandhakopir Dalna</h3>
	<b>Ingredients</b>
	<p>
		1 lb Cabbage, sliced finely <br> 2 Potatoes, cut in small cubes <br>
		2 tbsp Oil <br> 1 tbsp Turmeric<br> 1 1/4 to 2 tsp Green
		Chili Paste<br> 1 tbsp ground Cumin <br> 1 tsp ground
		Coriander <br> 1 inch Ginger, grated <br> 1 tbsp Butter <br>
		2 Bay Leaves <br> 1/2 tsp Garam Masala<br> Salt to taste <br>
		Sugar to taste<br>
	</p>

	<b>Method</b>
	<p>Fry cubed potatoes in hot oil in a wok, until lightly browned.
		Remove the potatoes from oil and keep aside. To the hot oil, add
		cabbage. Sprinkle with salt. Stir the cabbage well and then and cover
		with a lid. Cook the cabbage over simmer for about 3-4 minutes, with
		the cover removed. Add turmeric powder, chili paste, cumin, coriander
		and ginger to the cabbage. Stir and fry until the spices are well
		blended with the cabbage. The cabbage should be nearly cooked at this
		stage. Add 1/2 cup water, the potatoes, fold in salt and sugar to
		taste. Simmer over medium heat until potatoes are cooked and there is
		practically no gravy in the pan. In a frying pan, heat butter. Add the
		bay leaves and garam masala. Stir fry a couple of minutes and pour
		over bandhakopir dalna. Stir the cabbage and remove from heat.</p>
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